Fried Celery

Remove the green from the celery – remove the peel from the tuber with a sharp kitchen knife. Next, cut into one-centimeter-thick slices from which form round slices with a cookie cutter or possibly a sharp kitchen knife.

Boil these in lemon water for three minutes – then drain and coat with flour, egg and a mixture of breadcrumbs and Parmesan (ratio 50:50) and fry in olive oil – two minutes on each side.

Make a celery puree from the leftovers. To do this, cook the leftovers in salted water, drain and make a puree with a mixture of whipped cream, milk and butter. Season with salt and pepper. Peel the tomatoes, remove the seeds and cut them into quarters. Steam the quarters very briefly in olive oil until soft, season with salt, pepper and a touch of sugar.

Now serve fried celery with puree and tomatoes and sprinkle with chopped celery greens.

Small breading tip: a little juice of a lemon, salt and pepper in the beaten egg form.

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